56 | AUGUST 15 • 2024 

M

y bubbie was an expert 
mandel bread baker, as 
I am sure many of yours 
were, too! I can still remember 
the warmth of her kitchen and 
the sweet aroma that 
filled the air when 
she baked. Inspired 
by her traditional 
recipe, I decided to 
take a new spin on 
this classic treat. 
The result? A rich 
and chocolatey 
Brownie Mandel Bread. Imagine 
the delightful crunch of brownie 
brittle, and you’ll have an idea of 
the indulgence that awaits you.
Add chocolate chips, nuts 
or whatever your family loves 
to make it uniquely yours. I 
especially love to dip mine in 
chocolate for an extra special 
treat. It brings me back to those 
cozy afternoons in Bubbie’s 
kitchen, surrounded by love 
and the promise of something 
delicious.

BROWNIE MANDEL 
BREAD RECIPE

Ingredients
Dough:

2 cups vegetable oil

2¼ cups sugar

7 large eggs

2 teaspoons pure vanilla extract

6 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

⅓ cup cocoa powder 

1 cup mini chocolate chips (for mixing 

into dough)

Instructions
Preheat your oven to 350°F 
(175°C).
In a large mixing bowl, 
combine the vegetable oil and 
sugar until well mixed. Add the 
eggs one at a time, mixing well 
after each addition. Stir in the 
vanilla extract. 
Combine the dry ingredients 
in a separate bowl, mix the 
flour, baking powder and salt. 
Gradually add the dry ingredients 
to the sugar and egg mixture, 
mixing until a smooth, sticky 
dough forms.
Divide the dough in two and 

flavor by adding in the chocolate 
chips or, for a chocolate version, 
mix cocoa powder into the 
dough. Cover the dough with 
plastic wrap and refrigerate for 
about an hour.
To form the dough, lightly 
oil your hands and form two 
long rows with the dough on a 
parchment-lined cookie sheet. 
Each strip should be 3-4 inches 
wide, allowing space between for 
spreading
Bake the dough strips for 25 
minutes. 
Reduce the oven temperature 
to 300°. Slice the mandel 
bread into biscotti-sized pieces 
and place them back on the 
cookie sheet, laying them on 
their sides. Bake for another 15 
minutes or until they reach your 
desired level of crispiness. Note 
that larger slices may require 
additional baking time. Be careful 
not to over-bake, as the cookies 
can dry out quickly.
Allow the mandel bread to cool 
completely. Store in an airtight 
container to maintain freshness.
Enjoy your delicious 
homemade mandel bread with a 
cup of coffee or tea! 

 A Twist on 
Bubbie’s Mandel Bread
Bubbie’s Mandel Bread

WEEKLY RECIPE
ARTS&LIFE

Pam Turkin
Contributing 
Writer

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